Chickpeas

Bump - loving this!!!

Cookie Dough Dip

1 chickpeas drained and rinsed
1/4 c. nut butter (peanut butter, almond butter)
1/8 tsp. baking soda
1/8 tsp. salt
1/6 c white sugar (adjust to taste)
1/6 c brown sugar (adjust to taste)
2 tsp. vanilla
Splash of milk of the mixture isn't blending up

place all ingredients into a blender or food processor and mix until smooth. Scrape out and fold in chocolate chips (about 1/2 c). This is a great snack for moms who are trying to be good and a great snack for kids! Serve with graham crackers for dipping. Tastes like cookie dough but no eggs. I originally found this recipe on chocolatecoveredkatie.com. The recipe above is a little different than hers. Check out her blog....tons of really good recipes!!

check out ALLTHECOOKS.COM
The website is nice because you can enter 1 or 2 ingredients and it will make recommendations for recipe ideas.

I have a friend who likes curried chick peas so I bought a bottle of curry sauce (it wasn't spicy...just flavorful) and heated them up with the sauce. I ((( ALMOST ))) got my 13 year old to eat them... (((almost))) but she is a tough nut to crack.....

I like chick peas cold and tossed in my garden salad too. And I use hummus instead of mayo sometimes

Bump

Chickpeas chilli
Ingredients
1 can of chickpeas
1 tablespoons olive oil,
2 chopped onion
5 garlic cloves, minced
1 tablespoon tomato paste ( or raw tomato)
1 teaspoons chilli paprika
1 teaspoon ground red paprika
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt up to taste
1/2 cups fat-free, lower-sodium chicken broth or 1/2 cup water

Preparation
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add chick peas and broth, cook for 2-5 minutes, add water and salt to your taste.

Or you could add potato, green pepper, tomato - need to be cook for 10-15 minutes longer
until potato is cooked, then add chick peas from can

we eat it with rye bread.

I was going to add the Chocolate Covered Katie website because I had read the chickpea-blondie recipe but hadn't tried it yet... but someone already had it!

Thanks for posting this topic!

I've made them too. They're tasty.

bump

Pasta e Ceci (Pasta With Chickpeas)
Yummmmmmmmmm!!!!!!!!!!!!!

Bump, these sound yummy!

Genius Blondies

(makes 15-20 squares)

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
3/4 tsp baking powder
1/8 tsp baking soda heaping
1/8 tsp salt
3/4 cup brown sugar
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter (or other fat source)
optional: 1/3 cup chocolate chips

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard

Calories: 74
Fat: 2 grams
Sugar: 6 grams
Protein: 2 grams

These are AMAZING!!!!!!!!!:flowerforyou:

I saw that someone had already posted a falafel recipe, but I've been using this one lately, and it's super tasty. It's baked, so not a huge amount of fat, but it doesn't taste like an adapted recipe. The first time I made it, I didn't drain the chickpeas enough and they were too wet to make into ball shapes. I just put them on a baking sheet like cookies and caked them a little longer, worked perfectly!!
http://glutenfree.wordpress.com/2008/08/09/gluten-free-baked-falafel/

Check out www.vegweb.com It's basically a vegan/vegetarian version of allrecipes.com. I love that the recipes are rated with user reviews and suggestions for improvements and/or alternative ingredients.


The recipes suggested here on the forum are fantastic though! I can't wait to try some of them!

Drain liquid and put on cookie sheet turn oven to 450 sprinkle with garlic salt, chili powder (any type of dried spice you like for the flavor) dried ranch packets roast in oven for 40 mins shaking the sheet to rotate them about every 10 mins. High protien tasty on the go snack similar to flavor roasted peanuts

^ I do this, but w/ cumin, ground ginger, all-spice. Salt and black Pepper.
I also spray a bit of olive oil.

I keep a bunch in the fridge and either add it to salads or use as a topping w/ roasted cauliflower on whole wheat pasta, etc.

I add them to oil, garlic, chicken both and serve over pasta!

Love this thread!

This is one of my favourite lunches and is so quick to put together:

Chickpea salad wraps

Yield: 3 servings

Ingredients:
•1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
•2 tbsp chopped red onion
•2 tbsp relish
•1 garlic clove, minced
•1/2 tsp regular mustard
•2 tbsp fresh lemon juice
• 1/2 cup chopped red pepper
••salt and pepper, to taste


1. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.

Nutritional Info (based on 3 servings): about 222 kcals (not including the wrap)

http://ohsheglows.com/2012/01/16/lunch-this-week-chickpea-salad-wraps/